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Old 09-30-2012, 04:27 AM   #21
Aschecte
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Quote:
Originally Posted by RiverRat280

I don't take it out, I just leave it in and use them to inoculate the next batch. I always use cubes.
Ok so I should just pitch the roselare blend in to the Flanders red and the oak and leave it be for like a year and a half ?
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Old 09-30-2012, 02:41 PM   #22
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Quote:
Originally Posted by Aschecte

Ok so I should just pitch the roselare blend in to the Flanders red and the oak and leave it be for like a year and a half ?
I would.
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Old 09-30-2012, 02:44 PM   #23
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Works for me thanks for all the advice. !!!! If there is anything else anyone could think of to help me out please let me know.
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Primary-A dark German lager or a Hoppy Munich Helles

 
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Old 09-30-2012, 02:50 PM   #24
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Patience. If you taste it early and it's slimy or downright nasty, it's just not ready yet.

My barrel tastes like bile right now. The bacteria got out of hand. I'm stepping up multiple Brett cultures to get it back in check. It would eventually correct itself but I don't mind giving it a little help.
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Old 10-01-2012, 04:52 PM   #25
RiverRat280
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Yes it may get "sick" at some point and don't worry the Brett cleans it up with time. I let it sit for 8 months or so then let taste tell me when it's ready and depends if I'm blending it or adding fruit.

 
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